I like baking. I’m not a top baker yet but my cakes taste great. I didn’t like baking so much before especially when the cakes came out really burnt, sloppy and under cooked. But with the many trials I figured out my mistakes. I never really followed instructions and I lacked patience; and that is something baking taught me. My mind would drift off to me eating the cake as soon as I put it in the oven and I’d seat in front of the oven ‘waiting’; opening the oven door and inserting a spoon into the batter to see if it was already cooking. Now my baking is really good but not the Cake Boss’ type of good. But I am getting there. Lol.
Using oatmeal in baking is something I’d thought of but wasn’t sure of. I wondered if I’d like it. Because I don’t like oatmeal porridge very much; yes I know those are two different things. But what could have possibly gone wrong?
For the batter you will need:-
2/3 cup brown sugar
1/2 cup vegetable oil
3/4 cup all purpose flour
1 cup instant oatmeal
1 teaspoon baking powder
1/2 cup cocoa powder
1 pinch salt
Once you have all your ingredients together, preheat the oven to 200°C.
Grease 12 muffin pan with a little vegetable oil.
Whisk the eggs, brown sugar, vegetable oil and milk together in a bowl until smooth.
Stir flour, oatmeal, baking powder, cocoa powder and salt into the wet mixture to form a batter.
Fill the prepared muffin pan with the batter and sprinkle a little oatmeal on the cupped batter.
Bake for 20minutes in the preheated oven until the tops brown a little and an inserted toothpick comes out clean.
Now you’ll need a cup of tea. All is always good when there’s tea and cake. I love having my black tea with cake; it’s delightful.